Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles

Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social...

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Bibliographic Details
Main Authors: Ahmed, Mohamed Asif, Al-Kahtani, Hassan Abdullah M., Jaswir, Irwandi, AbuTarboush, Hamza, Ismail, Elsayed Ali
Format: Article
Language:English
English
Published: Elsevier B.V. 2020
Subjects:
Q Science (General)
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/82233/
http://irep.iium.edu.my/82233/1/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_full%20text.pdf
http://irep.iium.edu.my/82233/2/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_scopus.pdf

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